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brown Friar II

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 14.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.2 liter(s)
    Mash size
  • 13.6 liter(s)
    Total mash volume

Steps

Temp Time
53 C 20 min
63 C 60 min
73 C 15 min

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Fermentables

17.7 BLG
7.6% ABV
14.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.5 kg 68.5% 81 % 4
Grain Abbey Malt Weyermann 0.5 kg 13.7% 75 % 45
Grain Strzegom Karmel 150 0.1 kg 2.7% 75 % 59
Grain Słód Caramunich Typ II Weyermann 0.2 kg 5.5% 73 % 120
Grain Caraaroma 0.1 kg 2.7% 78 % 400
Sugar cukier kandyzowany 0.25 kg 6.8% --- % ---
Sum 3.65 kg

Hops

20 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 10 g 20 min 4.5 %
Boil Saaz (Czech Republic) 20 g 60 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
fm 21 Ale Liquid 90 ml fermentum mobile

Extras

Type Name Amount Use for Time
Other cukier kandyzowany 250 g Boil 15 min

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